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Have to ask...sold?

Is this sold?

Probably the last update. This turned out nothing like I wanted it, or expected. I would have cut most, or all the spices. There's way too much ginger so if you brew this beware and maybe start small. Mine ended up too sweet and cloying for my liking. Think it was due to the yeast and my...

little slick on the tongue. 1.016@58*. Solid overall.

Well, this has been lagering at 40ish for a while now. I'm going to keg the batch, hopefully today.

Missed this. Won't be available for a few weekends. End of August if you're brewing. I have to rack a tripel and I'm currently building another fermentor. So I won't brew until sept.

True. I still have some.

I'm in Niceville. I've been working on my tripels, but brewing session beers too.

Same recipe? I needs some DT though....

I go to hop heads for items occasionally. Owners seen nice. It's true that a club who doesn't respond to emails, or post has a lot of free stickers, and business cards at hop heads. Thought it was odd. Not sure about the equipment. I thought they loaned it out. Let me know if you guys want to...

That's good to hear. At least it was salvageable. I bottle my Belgians. I need to experiment what psi is Mac for the flavor. Though it might be a combination of carb and temp.

134* Step to 147* Decoction thin mash to 157 Sparge 172* Ferm at 64 raised to 70 then 80. It's been at 80 for a while. So, I boiled 2# of sugar and added it. I just couldn't tolerate that sweetness.

We should meet up soon. Tucker Dukes would be a cool place and central if you work at Eglin. They're starting to serve craft beer. We could bring some of ours to sample. Unfortunately, I only have done average to slightly above average to share right now. Haha.

Reviewing my recipe I only have about 12% table sugar. Should I add more to dry this out some? My SG was 1.077.

26 June: 1.020@70*. Still same as above. No change. Not sure what to do. It tastes a lot drier than it reads. Should I try and pitch a good yeast to finish like 3711 or let it ride.

Did the bitterness go away.

Update: 18 June: 1.020@79*F. Smelled nice, a little funk. Yeast is dropping out. Sample was clearer. Mellowing out. Added 2 packs of US-04 and lowered temp to 18*C.

You need Facebook to view some of the club pages.

I guess they have a few chapters. One in crestview. https://m.facebook.com/OkaloosaBrewClub?id=383494838436806&refsrc=https%3A%2F%2Fwww.facebook.com%2FOkaloosaBrewClub http://www.reddit.com/r/Homebrewing/comments/32hk0u/north_okaloosa_brewersvintner_club_looking_for/ There's another club...

Brewers in this area (Niceville/crestview especially) seem to keep to themselves. Shoot, even the Brewers I work with/near don't get together or sample each other's beers. It's complete opposite of where I lived last.